Gastronomy Experience of Fruška Gora

The beautiful Fruška Gora has for years attracted gastronomes eager to experience outstanding cuisine in the midst of unspoilt nature, hidden farmsteads, wineries, and restaurants. If you are among lovers of fine food, Syrmia in Vojvodina—just 350 km from Zagreb and 100 km from Osijek—has much to offer. Here, dishes are crafted at the intersection of tradition and modernity, wineries present excellent local wines, and prices are considerably more accessible than those many visitors are used to. If you wish to experience the gastronomy of the entire region in one place, simply park your car in Vrdnik, at the entrance to the Fruške Terme Resort, where five distinct restaurants await to elevate your culinary journey.

Stretching some 75 kilometres east to west across Vojvodina, with a small section extending into Croatia’s Vukovar-Srijem County, Fruška Gora lies in northern Syrmia between Novi Sad and the Danube River. It is also a national park, home to 16 monasteries, rich vineyards, and a unique blend of Pannonian tradition and contemporary flavours. The region’s gastronomic heritage is well documented: since the 15th century, Franciscan friars and Orthodox monks have cultivated vineyards, gardens, and estates along its slopes. Traditional products include bermet—a sweet dessert wine made from Malvasia—as well as grašac and kadarka. The area once served as a royal stronghold of the Habsburg Monarchy. Monastic kitchens prepared dishes such as fish stew from Danube carp, sauerkraut with smoked meat, and sheep’s milk cheese, while fruit brandies made from quince and plum were often described as “remedies” for guests.

To truly experience the flavours of Fruška Gora in one place, head to the Fruške Terme Resort. Alongside the benefits of its thermal waters—discovered here as early as the 19th century—the resort offers a unique gastronomic experience for modern travellers.

Within the resort, six restaurants serve (at very reasonable prices) the typical cuisine of Syrmia: hearty pheasant soup, orzotto, steaks, Vojvodina-style grilled dishes, warm fritters, and homemade kajmak, as well as Italian specialities enriched with local culinary influences. Among them, three stand out even for visitors not staying at the spa.

At the entrance to the resort, the ethno restaurant Vrdnička kula is among the most praised dining spots in Fruška Gora. Loved by locals and international visitors alike, it is often described as offering some of the finest roasted meats and ćevapi. Indeed, the veal or lamb roasts simply melt in the mouth, while the signature “Redet’s 11 ćevapi” are prepared according to a closely guarded recipe unique to this location.

Starters are particularly impressive: soft, melt-in-the-mouth fritters, generous meze platters for two, and a selection of cured meats that are hard to resist. Desserts include blueberry cake, cherry baklava, hazelnut torte, and the local Vrdnik custard slice. To complete the experience, pair your meal with regional wines and an excellent selection of premium rakijas and liqueurs—perfect for beginning or ending your culinary adventure, often accompanied by live tamburica music.

Blending seamlessly into the natural surroundings at the edge of the national park, the restaurant Piazza Restaurant offers a distinctly Italian atmosphere. From the moment you enter, the aromas signal an authentic experience. The menu ranges from classic pizzas made with long-fermented dough to combinations of warm and cold dishes ideal for sharing.

This is a place best enjoyed with friends—order a variety of dishes to sample different flavours in a relaxed and convivial setting. Highlights include charcuterie platters served with focaccia, refreshing salads with tomatoes and herbs, refined pasta such as the “Della Nonna” prepared in a wheel of cheese, and a variety of gnocchi.

Following Italian tradition, the secondo piatto might feature Black Angus beef with carefully selected accompaniments. For dessert, a selection of classics awaits, including panna cotta, tiramisu, cannoli Siciliani, and the increasingly popular raw cake.

foto: Nikola Zoko